Cranberry Bean Pasta Fagioli
5 T EVOO
5 smashed garlic cloves
1 sm onion, chopped
1/4 t red pepper flakes
1 t finely chopped fresh rosemary
5 canned whole tomatoes, crushed (I'll use crushed -I assume 1 28oz can?)
1 cup dried cranberry beans (if doing in crockpot for day-would I still need to soak overnight)
2 bay leaves
2 cups sm pasta (I'll use rice pasta)
1 bunch kale (might use spinach)
1/4 c roughly chopped fresh parsley
1. Heat 3 T EVOO in large pot over med heat. Add garlic, onion, red pepper flakes, rosemary, and cook 2 mins. Stir in tomatoes - cook 2 more mins; season w/ salt. Add bens, 3 quarts water, bay leaves. cover & bring to boil, reduce heat to low & simmer until beans are tender (1.5-2 hrs).
2. uncover pot & bring mixture to boil over high heat. Add pasta & cook until al dente, about 8 mins. Add kale & cook, stirring occasionally until tender 5-6 mins.
3. remove bay leaves. Add parsley, remainging 2 T EVOO & salt/pepper to taste.
(there was optional pancetta and parm cheese and parm rind in this-but I am not going to use them).
This is from October Food Network Magazine and it looks awesome!!!!